Soba noodle tossed with bell peppers, mushrooms, and snap peas in a delicious sweet and savory sauce. This mixed vegetable soba noodle is the perfect weeknight dinner.
Ingredients
3 bundles of soba noodles
4 tablespoons olive oil
4 cloves of garlic, minced
1 medium yellow bell pepper
1 medium red bell pepper
6 white mushrooms
5 medium shiitake mushrooms
1 medium oyster mushroom
½ cup snap peas, sliced
¼ cup oyster sauce
⅓ cup soy sauce
2½ teaspoon honey
⅛ cup water
1 tablespoon Sriracha
Directions:
First, cook the soba noodles according to the directions on the package. I cooked mine in boiling water for about 5-6 minutes until they’re soft but not completely cooked through. Drain the water and run the noodles through cold water to stop the cooking process. Set aside for now.
In a large skillet, add olive oil and warm over low heat for about a minute. Next, add minced garlic and saute until aromatic and golden brown.
Add sliced bell peppers to the skillet and cook until tender. I prefer using red and yellow bell peppers because they retain their vibrant color. Green bell peppers become a dull green. Have you noticed that?
Once the bell peppers are tender, add the mushrooms. I used a combination of shiitake mushrooms and oyster mushrooms. Use your favorites.
Next, add the snap peas, oyster sauce, soy sauce, honey, Sriracha, and water, and cook for about a minute or two. Add the soba noodles and basil leaves. Toss until the noodles are coated with the sauce.
Serve the mixed vegetable soba noodle warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/03/29/mixed-vegetable-soba-noodle/